Crispy Poha Cutlet Recipe – New & Easy Snack

Crispy Poha Cutlet Recipe – Easy Tea-Time Snack at Home

Try this crispy poha cutlet recipe made with potatoes and vegetables. Easy, tasty Indian snack perfect for evenings and kids.

Introduction

Crispy Poha Cutlet is a smart and delicious way to turn simple poha into a crunchy, tea-time snack. Soft inside and golden crispy outside, these cutlets are perfect for evenings, kids’ snacks, or even as party starters. This recipe is easy, budget-friendly, and made with ingredients easily available in Indian kitchens.

If you are bored of regular poha breakfast, this new poha cutlet recipe is a must-try.

Traditional & Regional Value of Poha Cutlet

Poha is a staple ingredient across many Indian states like Gujarat, Maharashtra, and Madhya Pradesh. Traditionally used for breakfast dishes, poha has now evolved into many creative snacks. Poha cutlet is a modern Indian fusion recipe that combines the comfort of mashed potatoes with the light texture of poha, making it popular in urban Indian homes.

Why You Will Love It

• Crispy outside, soft inside
• Easy to make with leftover ingredients
• Perfect tea-time and kids-friendly snack
• No fancy equipment required
• Can be shallow fried or air-fried

Is It Healthy?

Poha cutlets are lighter than many deep-fried snacks because poha is easy to digest and absorbs less oil. Adding vegetables like peas, capsicum, and onions increases fibre and nutrition. You can make it healthier by shallow frying or air frying instead of deep frying.

Recipe Key Ingredients & Steps (Quick Summary)

Ingredients

• Poha (flattened rice) – 1 cup
• Boiled potatoes – 3 (medium size)
• Onion – ¼ cup (finely chopped)
• Capsicum – ¼ cup (finely chopped)
• Boiled peas – ¼ cup
• Ginger – ½ tsp (grated)
• Green chillies – 2 (finely chopped)
• Fresh coriander leaves – 1 tbsp
• Rice flour – 2 tbsp
• Red chilli powder – ½ tsp
• Cumin (jeera) powder – ½ tsp
• Dry mango (amchur) powder – ½ tsp
• Salt – to taste
• Bread crumbs – 1 cup
• Oil – for frying

For Cornflour Slurry

• Cornflour – 2 tbsp
• Water – 5–6 tbsp

Steps In Making Poha Cutlet

• Wash poha 2–3 times, drain well, and rest for 5 minutes.
• Transfer poha to a bowl and mash until soft.
• Add boiled potatoes and mash together.
• Add onion, capsicum, peas, ginger, green chillies, and coriander.
• Add red chilli powder, cumin powder, amchur powder, and salt.
• Add rice flour and mix well to form a firm mixture.
• Shape into round cutlets.
• Prepare cornflour slurry by mixing cornflour and water.
• Dip each cutlet in slurry, then coat with breadcrumbs.
• Refrigerate for 15–20 minutes.
• Shallow fry until golden and crispy on both sides.

Watch video and learn how to make Nippattu

Tips & Tricks

• Drain poha well to avoid soggy mixture.
• Refrigeration helps cutlets hold shape while frying.
• Use fine breadcrumbs for even coating.
• Adjust spices as per taste.

Variations of Poha Cutlet

• Add grated paneer for extra protein
• Use sweet corn instead of peas
• Make it cheese-stuffed for kids
• Air-fry for a healthier version

What Can Be Eaten Together or Served With

• Green chutney or mint chutney
• Tomato ketchup
• Hot masala chai
• As a burger patty or sandwich filling

Frequently Asked Questions (FAQ)

Can I make poha cutlets in advance?

Yes, you can shape and coat them and refrigerate for up to 24 hours.

Why are my cutlets breaking?

Excess moisture or skipping refrigeration can cause breakage.

Can I deep fry poha cutlets?

Yes, but shallow frying keeps them lighter.

Can I freeze poha cutlets?

Yes, freeze breadcrumb-coated cutlets and fry directly.

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Poha cutlet

Poha cutlet is a popular Indian savory snack made from flattened rice (poha), mashed potatoes, and a mix of vegetables, seasoned with spices and shaped into patties before frying. It is commonly enjoyed as a breakfast item, snack, or side dish with chutneys.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course: Appetizer, Breakfast

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• Poha flattened rice: 1 cup (approximately 85 grams)
• Potatoes boiled and mashed: 2 medium (approximately 330 grams)
• Onion finely chopped: 1 small (approximately ¼ cup)
• Carrot grated or finely chopped: ¼ cup
• French beans blanched and finely chopped: 4 to 5 (approximately ¼ cup)
• Green peas boiled or steamed: ¼ cup
• Coriander leaves finely chopped: 1 tablespoon
• Ginger garlic paste: ½ teaspoon
• Turmeric powder: ¼ to ¼ teaspoon
• Red chili powder: ¼ to ½ teaspoon
• Garam masala: ¼ to ½ teaspoon
• Dry mango powder amchur: ½ teaspoon
• Sugar optional: 1 pinch
• White sesame seeds: 1 teaspoon
• Oil for frying: 3 tablespoons
• Salt: to taste

Equipment

• Mixing bowl
• Sieve or strainer
• Knife and cutting board
• Non-stick pan or tava
• Spatula
• Measuring spoons and cups

Method

 

1. Rinse 1 cup of thick poha under running water once or twice to remove impurities.
2. Soak the rinsed poha in water just enough to cover it for 3 to 4 minutes.
3. Drain all water using a strainer; the poha should be softened but not wet.
4. In a large bowl, combine the drained poha with mashed potatoes, chopped onions, grated carrots, chopped french beans, boiled peas, coriander leaves, ginger garlic paste, turmeric powder, red chili powder, garam masala, amchur, sugar (if using), and salt.
5. Mix thoroughly until a cohesive dough forms. If the mixture feels too dry, add a small splash of water.
6. Shape the mixture into small, round patties, about 2 inches in diameter.
7. Heat 2 tablespoons of oil in a non-stick pan over medium heat.
8. Place the patties in the pan and cook for 3–4 minutes on each side, or until golden brown and crispy.
9. Remove from the pan and drain on absorbent paper to remove excess oil.
10. Serve hot with tomato ketchup, mint chutney, or green chutney.

Notes

Safety Notes:

Use medium heat to avoid burning the cutlets. Ensure the oil is not too hot to prevent splattering. Always handle hot pans with care.

Substitutions:

Use thin poha instead of thick poha if preferred.
Replace potatoes with mashed cauliflower or sweet potatoes for a low-carb version.
Substitute fresh coriander with cilantro or omit if unavailable.
Use whole wheat breadcrumbs instead of regular ones for a healthier option.
Storage:
Store cooled cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispiness.

Pro Tips:

Do not over-soak the poha; it should remain slightly firm to hold shape.
Let the mixture cool slightly before shaping to prevent it from falling apart.
For extra crispiness, coat the patties in a thin layer of corn flour or maida before frying.